Tender poached and baked apples filled with apricot jam, served in a creamy vanilla custard sauce and finished with dark chocolate.
Published October 9, 2026
Peel the apples and carefully remove the cores while keeping the apples whole. Make an opening through the center large enough to fill with apricot jam after cooking.
Pour the water into a saucepan and add the sugar, cloves, and lemon peel. Bring to a gentle boil and cook briefly to infuse the liquid.
Place the prepared apples into the hot liquid. Cover and poach very briefly, just until the outside begins to soften. Do not cook them completely at this stage.
Carefully remove the apples and arrange them upright in a preheated oven-safe baking dish.
Add a little water to the remaining poaching liquid if necessary. Whisk in the vanilla pudding powder, then add the cream.
Cook over medium-low heat, stirring continuously, until the sauce is smooth and begins to thicken. Sweeten to taste if necessary.
Pour the vanilla cream sauce around the apples.
Bake at 350°F (175°C) for about 10–15 minutes, or until the apples are tender while still holding their shape.
Remove the dish from the oven. Fill the opening in each apple with apricot jam.
Sprinkle the apples with roughly chopped or grated dark chocolate and serve with the warm vanilla sauce.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the apples together with the vanilla sauce to prevent them from drying out. Reheat gently or serve chilled.
Choose firm apples of approximately the same size so they cook evenly and retain their shape. Do not fully cook the apples during poaching. They finish cooking in the oven. Fresh berries or stewed fruit can be added when serving. For a stronger chocolate flavor, use dark chocolate with 60–70% cocoa solids.
Yes. Poach the apples and prepare the vanilla sauce in advance, refrigerate them separately, then assemble and bake before serving.
Firm baking apples that do not fall apart easily are ideal, such as Granny Smith, Braeburn, Jonagold, or Pink Lady.
Yes. It can be served warm, at room temperature, or chilled.
Yes. Red currant, raspberry, or plum jam can replace the apricot jam.
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